Cave ketchup

Let’s be honest, ketchup is king of all condiments. Most brands you buy off the shelf are loaded with sugar and preservatives. This version will keep in the refrigerator for at least a week—but if you’re inspired, we recommend canning some big batches of this so you always have some ready to go. Consider doubling the batch and making more for down the road.

6 ounces (150 g) tomato paste
2 tablespoons (30 ml) apple cider vinegar
¼ teaspoon mustard powder
½ cup (125 mL) water
¼ teaspoon cinnamon
1 pinch allspice
1 pinch salt
1/8 teaspoon (40 ml) paprika (optional)
1 clove garlic
1 bay leaf

1. Combine all ingredients (except garlic clove and bay leaf) in a medium sized sauce pan.
2. Bring to a boil stirring frequently.
3. Add in garlic clove and bay leaf (whole). Reduce heat and allow the mixture to simmer for 20–30 minutes stirring occasionally.
4. Watch for desired consistency, as this stuff will thicken quickly toward the end. If you overdo it, just add a tablespoon of water back to the mix.
5. Remove the bay leaf and garlic clove and allow ketchup to cool.

Ingredient Notes—Use a tomato paste with no salt added.

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Cave ketchup simmers tomato paste with apple cider vinegar, cinnamon, and a pinch of allspice into a clean, sugar-free take on the king of condiments. It keeps a week in the fridge, and the recipe encourages canning big batches. Twenty minutes of simmering and you will not miss the bottled stuff.

Pro Tips

• Use no-salt-added tomato paste so the ketchup stays balanced - the recipe calls for it specifically.
• Drop the garlic clove and bay leaf in whole and fish them out at the end; they perfume the sauce without leaving bits behind.
• Watch the consistency at the end - it thickens fast, and a tablespoon of water rescues an over-reduced batch.
• Double the batch; the recipe recommends canning extra so some is always ready to go.

Frequently Asked Questions

How long does cave ketchup keep?

At least a week refrigerated, and the recipe suggests canning bigger batches for longer storage.

Does it taste like regular ketchup?

It is tomato-forward and warmly spiced rather than sugary - closer to old-fashioned homemade ketchup than the sweet bottled kind.

What should I put it on?

Burgers and sliders, meatloaf, and sauteed vegetables are the recipe's own standing uses.

Recipe Card

Stav Kogan

Cave ketchup

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Servings: 4 servings

Calories: 10

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 6 oz (150 g) tomato paste
• 2 tbsp apple cider vinegar
• ¼ tsp mustard powder
• ½ cup (125 mL) water
• ¼ tsp cinnamon
• 1 pinch allspice
• 1 pinch salt
• 1/8 tsp paprika (optional)
• 1 clove garlic
• 1 bay leaf
• Watch for desired consistency, as this stuff will thicken quickly toward the end. If you overdo it, just add a tablespoon of water back to the mix.

Method

 

1. Combine all ingredients (except garlic clove and bay leaf) in a medium sized sauce pan.
2. Bring to a boil stirring frequently.
3. Add in garlic clove and bay leaf (whole).
4. Reduce heat and allow the mixture to simmer for 20–30 minutes stirring occasionally.
5. Remove the bay leaf and garlic clove and allow ketchup to cool.

Nutrition

Calories: 10kcalCarbohydrates: 2g

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